Add Kimchi to Your Eggs for a Vibrant, Tangy Boost

The combination of kimchi and cheddar swaddled in crepe-like eggs comes from the woman who also brought you hangover salads, Alison Roman. In her cookbook, Dining In, Roman describes first eating cheddar and kimchi while working at Milk Bar. There, coworker Helen Jo stuffed the fermented cabbage and cheese into quesadillas for the family meal.

“My brain just could not imagine a world in which spicy, fermented kimchi would go well with sharp, creamy cheddar cheese,” she says. “But let me say that since then, I have seen that world, and that world is wonderful.”

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Because quesadillas can be a bit hefty in the morning (although, if you dig them, power to you). Roman converted the combo to an omelette. “But this is not a fancy, delicate, barely cooked French omelette," she assures. "This is an improper omelette, an omelette gone rogue.”

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Top Comment:

“Actually had smoked white cheddar on hand, used that with some red pepper instead, thought it might be a fail but was so good! Can’t wait to try when I have regular ”